by Arie Boris, CruiseGourmet.com Editor-in-Chief

Newark/New York to San Francisco

Domestic air travel is in chaos. Discount airlines are lowering the bar when it comes to service. Continental Airlines however, is raising the bar with in-flight culinary offerings that rival some of the most popular restaurants on the ground. What a joy it was to fly with Continental’s refined domestic First Class.

The aircraft, a spanking brand new Boeing 757-300, was configured with just 24 first class seats that are spacious, laid back and comfortable. We left Newark International on time. The view of the city was breath taking as we made a steep right turn over Manhattan Island, saluted the Statue of Liberty, turned west and climbed toward the stratosphere. Soon the friendly flight attendants took drink orders and distributed menus. The flight lasted just under six hours.

The smell of the new leather was soon surpassed by heavenly aromas that wafted from the kitchen galley. The dinner selections were impressive as there were at least four entrées from which to choose. Lump crabmeat with shrimp was the first course, followed by a salad of Boston lettuce and romaine hearts in Cabernet Sauvignon vinaigrette.

I enjoyed a Sterling Silver Grilled New York Strip Steak with a pepper rub in a port wine sauce as my entrée choice. The steak was tender and had a wonderful flavor. Other entrée selections included Breast of Duck in a balsamic cherry sauce, Seared Salmon, pasta with grilled red pepper, artichoke hearts and Kalamata olives in puttanesca sauce.

The attractive meal was enhanced with an equally tasteful wine. Continental Airlines recently started its newest program, in which wine professionals assist the beverage committee in the selection of wine and help to orchestrate food pairing with special entrees. The in-flight wine cellar included a full bodied Spanish Red, Dominio De Baco, 2003 combining two types of grapes, Cabernet Sauvignon and Tempranillo. The white wine, a Canyon Road 2004 Sauvignon Blanc from California, was dry with a hint of sweetness.

Dessert was a vanilla ice cream sundae with “everything” including a combination of strawberry, chocolate and caramel sauces with heaps of whipped cream and a cherry on top! With all of my senses satisfied and content, I reclined in the plush seat and napped for the rest of the flight.

The dedication of Continental’s Celebrity Chef and Wine Masters program was evidenced by this exquisite in-flight meal. The Continental Congress of Chefs, led by Continental Airlines’ Executive Chefs Siegfried Lang and Gerry McLoughlin, includes 12 chefs, who work or consult with the Continental team. Chef Names like Tim Keating, Michael Cordua and Roy Yamaguchi, along with Tribeca Grill’s Wine Director, David Gordon (a regular guest lecturer for Crystal Cruise Lines) are among the well known food and wine experts that contribute to Continental’s excellent First Class trans-continental service.

Continental continues to set the bar for in-flight comfort and wonderful cuisine in a time when air travel is a hassle and the meals come in a bag. If you are traveling cross country, I highly recommend Continental’s Trans-Con First Class flight. The service, food and ambiance are altitudes above the rest.

For more photos (scroll over photo’s for captions):

For more information, visit Continental Airlines on the web at http://www.continental.com.